Greek Salad With Avocado Recipes

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GREEK ISLAND SALAD WITH CHICKEN & AVOCADO

Jill Dupleix's colourful and summery avocado salad is perfect for a casual buffet

Provided by Good Food team

Categories     Dinner, Lunch, Side dish

Time 50m

Number Of Ingredients 13



Greek island salad with chicken & avocado image

Steps:

  • Pull the meat from the chicken and shred it roughly. Trim the base from each lettuce, wash and dry the leaves, then roughly shred them. Cut the tomatoes into wedges. Finely slice the spring onions (using both white and green parts). Cut the avocados in half lengthways, remove the stones and peel. Cut crosswise into slices, and squeeze with lemon juice. Crumble the feta cheese with your fingers and toss it with the dried oregano and mint. Pick the leaves off the parsley and set aside.
  • Whisk the 3 tbsp of lemon juice with the olive oil, sea salt and pepper. In a large bowl, toss the chicken, lettuce, tomatoes and spring onion, then fold through three quarters of the dressing with the avocados (carefully, so the avocados don't break up). Season with salt and pepper, then scatter over the feta, olives and parsley, and drizzle with the rest of the dressing. Squeeze extra lemon juice on top, and serve with pitta bread if you wish.

Nutrition Facts : Calories 521 calories, Fat 42 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 2.05 milligram of sodium

1.8kg roasted chicken, at room temperature
2 hearts romaine lettuces
4 tomatoes
3 spring onions
2 ripe avocados
3 tbsp lemon juice, plus extra for squeezing
200g packet feta cheese
½ tsp dried oregano
½ tsp dried mint
half a bunch of flatleaf parsley
5 tbsp extra-virgin olive oil
2 tbsp black kalamata olives
pitta bread, to serve (optional)

GREEK SALAD WITH HEARTS OF PALM AND AVOCADO

This is a fantastic salad from the Houston Junior League Cookbook, Stop and Smell the Rosemary. It is great as a meatless dinner, or served at a brunch or dinner party. Enjoy!

Provided by CarolAnn

Categories     Greek

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 14



Greek Salad with Hearts of Palm and Avocado image

Steps:

  • Combine lemon juice, herbs, mustard, Worcestershire, salt, pepper and garlic in a small bowl.
  • Whisk in olive oil and set aside.
  • Toss all lettuce in a large salad bowl.
  • Add olives, hearts of palm, avocado and feta.
  • Pour dressing over salad and toss to coat.

Nutrition Facts : Calories 467.6, Fat 45.7, SaturatedFat 8.2, Cholesterol 13.4, Sodium 793.5, Carbohydrate 12.8, Fiber 6.6, Sugar 3, Protein 6.3

1 head iceberg lettuce, torn
2 heads red leaf lettuce, torn
15 green olives, sliced
1 (14 ounce) can hearts of palm, drained and sliced into rounds
2 avocados, pitted,peeled and sliced
4 -6 ounces crumbled feta cheese (about 1 to 1 1/2 cups)
1 large lemon, juiced
1 tablespoon fresh minced fines herbes (equal parts chervil, chives, parsley and tarragon)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 cloves garlic, minced
1 1/4 cups olive oil (extra virgin)

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